There are some traditional vegetables that bring us their exotic flavors when cooked at the right consistency with mild spices. I always experience that cooking vegetables like okra or brinjal is a little challenging. Might sound a bit weird right? Yes, but too much or less of water added to this will definitely ruin their taste. Brinjal pirattal/poriyal is always a hit or miss case for many of the people I knew. This post is dedicated to those friends that requested me for a simple and easy to cook brinjal recipe.
Brinjal is a versatile vegetable that can be handled in many ways from roasting, saute, mash, and stir fry. Whatever ways it is cooked, the vegetable renders wonderful flavors. In this recipe, I have handled brinjal with a blend of spices and coconut. Pair this easy brinjal pirattal with sambar or any other curry of your choice and enjoy its flavorful taste.
Ingredients
- Main Ingredients
- Tempering
- Grinding Ingredients
Instructions
- Wash and slit the brinjals lengthwise. Place them in water until use to avoid discoloration.
- Cook them in water along with turmeric powder for 6 – 7 mins or until half – cooked.
- Meanwhile, coarsely grind the ingredient in the “To grind” table and set aside.
- Drain the water from brinjal and allow it to cool down. Heat a pan and drizzle oil. Once it shimmer, add mustard and Urad dal along with curry leaves.
- Add half- cooked brinjal and salt to taste. Transfer the grounded coconut mix and toss until the water content dries up. Serve them hot with any curry/ kulambu of your choice.
Notes
- You can also add sambar powder while boiling the brinjal.
- Brinjal cooks very faster. Make sure to adjust the timing while you cook. Do not keep sauteing the brinjal. This makes it mushy. It is fine to just toss them up.